Rayo Saag Ra Sungur Ko Masu (Pork and Spinach Curry)

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Rayo Saag Ra Sungur Ko Masu (Pork and Spinach Curry)

Rayo Saag Ra Sungur Ko Masu (Pork and Spinach Curry) is a traditional Nepali recipe for a classic curry of pork and mustard greens. The full recipe is presented here and I hope you enjoy this classic Nepalese version of: Pork and Spinach Curry (Rayo Saag Ra Sungur Ko Masu).

prep time

10 minutes

cook time

45 minutes

Total Time:

55 minutes

Serves:

Rating:

Tags : Curry Wild Food Spice Recipes Pork Recipes Nepal Recipes

This recipe is made with the large-leaved vibrant green garden mustard green leaves, that are highly valued throughout the Indian subcontinent. I sometimes get these from my local Iranian grocer. I also use wild-foraged mustard greens in this recipe that are not exactly the same in terms of size, shape and texture but at least are free!

Ingredients:

1kg pork shoulder or pork belly (a mix is good) — cut into bite size pieces
1 bunch Mustard greens (Rayo Saag) (approximately 10 leaves), washed and roughly chopped
1 medium Onion, Finely chopped
2 Tomatoes, finely chopped
1 tbsp Garlic paste
1 tbsp Ginger paste
2 tbsp Vegetable oil
1 tsp Sea salt
2 tbsp Soy sauce
500ml Water

For the Spice Mix:
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp ground Turmeric
1 tsp Chilli powder

Method:

Begin by cooking the pork. Add the pork into a pan. Place over medium-high heat and cook without any liquid, stirring occasionally. Cook for about 10–15 minutes, until the pork releases its excess liquid, the fat renders and the meat colours a golden brown.

Add the onions at this point, add in the onions and fry for about 5 minutes until soft and translucent.

Mix together the spices in a bowl, scatter over the pork and stir to combine. Fry for 1 minute to mellow the spices then stir in the ginger and garlic pastes. Stir well to combine.

At this point add the diced tomatoes and soy sauce. Continue frying for 3–5 minutes until the tomato has broken down to a coarse paste.

Add in the water, bring to a boil, reduce to a simmer, cover the pan and cook for 15 minutes, stirring every 5 minutes to prevent sticking.

After 15 minutes if the curry is too watery you can cook for further 2-3 minutes without the lid on to reduce the stock down.

Add the chopped mustard greens, cover with lid and cook for 3 minutes until the greens have wilted.

Remove the lid and mix the mustard greens well with the pork.

Dish the curry, accompanied by steamed rice and/or rotis.